Southwest Brunch Casserole Recipe

"My husband used to take this casserole, doubled, to office potlucks, and it was a favorite. I serve it at home as a special-occasion breakfast or even dinner for the two of us. Any leftovers taste just as good, reheated in the microwave," says Linda Hinkley of Florence, Oregon.

Directions

Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.

In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.Yield: 4 servings.

Originally published as Southwest Brunch Casserole in Cooking for 2
Spring 2008, p31

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"Does anyone know if this recipe can just be assembled and then baked right away without refrigerating overnight? I'd appreciate any feedback, Thanks! I'm adding rating stars since it sounds good and is easy to make and I can't submit a question without a rating."